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According to the Food and Agriculture Company of the United Nations, an approximated 95% of abalone supply worldwide are from farms all around the world such as South Africa, Australia, U.S. and China. As abalones are slow growers, growing between 1-3cm a year, it takes a minimum of 4 years to reach a marketable size of more than 9 cm.

Due to overfishing, illegal poaching and sustainability concerns, diners and restaurants have actually relied on farmed abalone which are more affordable and more easily available than wild abalone. If the client is worried about sustainability, should they just pick the farmed abalone? Wild caught abalones have a stronger taste as compared to farmed abalone with more delicate flavour, states chef Tan, while farmed abalones tend to be softer and have more moderate flavours.

Additionally, farmed abalones inhabit a lower ecological footprint and the ecological conditions of such abalones can be artificially fine-tuned, causing a greater and more sustainable yield, says chef So. Why do South African abalones have a track record for being the most premium compared to those from other countries like Japan, United States, Australia, New Zealand, Mexico, China, etc? Farmed and wild caught  This Website  are extremely looked for after, due to the fact that they offer the very best compromise between quality and rate, according to chef So.

For chef Tan, South African abalones are considered the most charming selection due to their distinct fresh and abundant flavour and succulent texture. They likewise weigh more and have a darker colour as compared to abalone from other areas, he discusses. Golden yellow in colour, Japanese abalone are more chewy and have a smoother texture and strong scent.

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Chilean abalone describes locos, a kind of sea snail or mollusk that look comparable to abalone, but are not related. These mollusks, usually discovered along the coasts of Peru and Chile, feed on barnacles and mussels, and have a milder flavour and firmer texture as compared to their herbivore abalone counterparts, chef So explains.